Bakuba Cook Time required : 10minutes
Pickled cucumber |
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Ingredients
- Cucumber : 3 to 4
- (A)砂糖 : 大さじ1
- (A)柚子胡椒 : 大さじ1/2
- (A)塩 : 小さじ1
- (A)昆布茶 : 小さじ1/2
Time required
15minutes
Procedure
-
1)
Prepare the cucumber
01:49
Cut off both ends of the cucumber.
Hit the front and back of the cucumber with a rolling pin or the like, and tear it into bite-size pieces. -
2)
to season
03:16
Put the cucumbers from step 1 in a plastic bag, add (A), and mix well without crushing the cucumbers.
Squeeze the air out of the plastic bag, seal it, and let it rest in the refrigerator for half a day to a day. -
3)
finish
05:23
Squeeze out the water from the cucumbers from the plastic bag and transfer the cucumbers to a container to complete.
Point
・By adding kelp tea, you can bring out the umami that cucumbers lack.
・By hitting the cucumber with a rolling pin or the like and tearing it by hand, the cross section becomes distorted and the surface area increases.
・By adding sugar and salt, the cucumber will draw out a moderate amount of moisture and the texture will improve.
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